I’m on a salad recipe creating roll so far this summer. Nothing beats the combination of fresh garden veggies and this Layered Garden Veggie Salad is no exception. This tasty, tantalizing, and tasty recipe was originally tastespotted in Taste of Home magazine. I had to give it a remix and I am happy I did. The best elements of summer in a bowl. Peep the recipe ——-> Continue reading
This A+mazing Chopped & Layered Mason Jar Salad was inspired by a daydream I had on my way to a Youth Summer Camp that I work for during the summer. The camp is held at Springdale Farm in the western part of Monroe County NY. Everyday during the bus ride to the farm, I looked out the window and was captivated by rolling hills, corn fields, and farm life. Easy, breezy, beautiful; summer. The beauty of my surroundings made me think about how blessed I am to live in such a diverse geographical landscape. This chopped salad is filled with fresh summer produce| much of it sourced from farms and fields right in my neck of the woods. From farm to table| My heart to your table. Continue reading
I created this quick summer Grilled Sweet Corn, Apple & Quinoa Salad after a summer cookout we had a few weeks ago. Sweet apples and grilled sweet corn balance the robust flavor of the red quinoa. Continue reading
This four bean salad was inspired by a dinner prepared by my Nashville mom. It’s funny how the simplest meals are more often than not the most delicious and remember most. This simple salad combines a mix of my favorite beans with my all time favorite pseudo grain: quinoa. The quinoa adds depth, a hint of heat, and spice to this vinegary yet sweet salad.
Four Bean & Red Quinoa Salad
1 cup Bob’s Red Mill red quinoa
1 8 ounce cans of whole kernel corn (drained and rinsed)
1 8 ounce can kidney beans (drained and rinsed)
1 8 ounce can catallini beans (drained and rinsed)
1 8 ounce can wax beans (drained and rinsed)
1 cup fresh green beans, halved, rinsed and blanched
2 teaspoons crushed red pepper
2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
1/3 cup organic brown sugar
¼ cup balsamic (or apple) vinegar
Photo Credit: TrialX
Veggie Taco Salad
1 12 ounce can pinto beans washed, and drained
1 can whole kernal corn, washed and drained
1 medium tomato, diced
3 stalks green onion diced
1/4 cup organic salsa
1/2 avocado, skinned and diced
1 teaspoon crushed red pepper
1 tablespoon olive oil
1 tablespoon apple cider vinegar
jalapeno pepper rings, to taste
dash of brown sugar
To taste: cracked black pepper, salt, onion powder, garlic powder
1/4 cup shredded extra sharp cheddar (optional)
Directions
Tomato & Black Bean Salad
2 8 ounce cans of black beans (drained and rinsed)
2 8 ounce cans of whole kernal corn (drained and rinsed)
2 medium tomatoes
¼ cup red onion (finely chopped)
2 teaspoons crushed red pepper
2 tablespoons extra virgin olive oil
¼ cup balsamic (or apple) vinegar
dash of sea salt and cracked black pepper to taste
directions
Add corn and black beans to a serving bowl. Cut tomatoes into fourths, and add tomatoes and onions.
Toss the salad with olive oil, vinegar, sea salt, crushed red pepper, and cracked black pepper. Serve chilled.